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Barilla Cut Spaghetti & Lentil Soup

di Academia Barilla

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Barilla Cut Spaghetti & Lentil Soup
PREPARATION TIME
1 hours

DIFFICULTY
Medium

TYPE
Main course

ITALIAN REGION
Puglia


TYPE OF RECIPE
Vegetarian


Ingredients for 4 people


1/2 box Barilla Cut Spaghetti
1 cup lentils
1 cup celery
2 cloves garlic
2/3 cup onion
1 14-oz can tomatoes
4 tablespoons extra virgin olive oil
salt and black pepper to taste
2/3 cup Pecorino cheese



Preparation 30 minutes preparation + 30 minutes cooking
1. Soak lentils for several hours, then clean and rinse

2. Chop celery and onion

3. Heat half of the oil in a pan (earthenware if possible) over medium heat

4. Add onion, celery and peeled garlic clove

5. Cook for 5 minutes, then stir in tomatoes

6. Add lentils and cover with cold water (enough to cover lentils by about 1 inch)

7. Bring to a boil and simmer over low heat, covered with a lid, for about 20 minutes

8. Season with salt

9. Add pasta and cook according to package directions

10. The consistency should resemble a thick soup

11. Remove from heat and drizzle with the rest of the oil and grated Gran Cru Pecorino, combining well

12. Serve hot with a generous sprinkle of black pepper

13. Ditalini rigati may be substituted for cut spaghetti